Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble is an easy dessert recipe with a sweet and tart filling and buttery, crispy crumble topping. Bake it in a pie plate or individual ramekins!
Our Favorite Strawberry Rhubarb Crumble
When I was young, growing up on the farm, I viewed rhubarb as nothing more than an obnoxious weed. It grew ruthlessly on the west side of our garage, a pain-in-the-neck for me to mow around with its huge, low leaves.
But Mom has always adored the stuff, and found plenty of ways to create deliciousness out of those long, tart stalks. From a simple rhubarb sauce to my grandma’s rhubarb custard pie, her rhubarb creations made my dad a very happy man.
I’ve long-ago changed my tune about rhubarb, as you can tell from my growing list of rhubarb recipes. In fact, rhubarb is one of the things I look forward to most each spring.
I like to keep a bottle of homemade rhubarb syrup in the fridge all spring and summer long. We swirl it into tall glasses of club soda over ice to quench our thirst on sweltering days. I also love to entertain with it because it’s so much fun to serve our guests a rhubarb margarita or mojito in the back yard!
And when it comes to strawberry rhubarb dessert recipes, this Strawberry Rhubarb Crumble is a family favorite. Sometimes I bake it in individual ramekins, while other times I throw it all into a pie plate. It’s great either way, an easy dessert that always turns out perfect!
I first made this recipe during the earlier years of our marriage. Blake is not a big fan of fruit desserts, but this one got a thumbs-up immediately. It’s been in our permanent recipe file ever since.
The tart rhubarb is sweetened up nicely with strawberries and sugar, and a little orange juice and zest add just the perfect touch. But the one thing that sold Blake on this dessert, I’m certain, is the crispy, buttery crumble topping. It’s pretty dang fabulous.
Ingredients for Strawberry Rhubarb Crumble
For the strawberry rhubarb filling, grab the following ingredients:
- orange juice and zest
- instant tapioca
- kosher salt
And for the crispy crumble topping, you’ll need only 4 items:
- brown sugar
- kosher salt
Notice that this topping is without oats. If you like oats in your topping, check out my recipe for Old-Fashioned Strawberry Rhubarb Crisp. It’s been a very popular recipe over the years, with an extra-thick buttery oats topping. It’s SO GOOD!
How to make Strawberry Rhubarb Crumble
First, combine the strawberry rhubarb filling ingredients in a large bowl. Let sit on the counter for 15 minutes, folding occasionally, until juices form.
Next, transfer the filling to individual ramekins or a pie plate.
And then, this is how to make a crumble topping!
Place all four ingredients in a medium bowl and combine with a rigid pastry cutter. If you don’t have a pastry cutter, a fork will work in a pinch. You’ll know it’s ready when you see larger crumbs forming, between the size of peas and small gum balls.
Finally, sprinkle the buttery crumble topping over the strawberry rhubarb mixture. Now it’s ready to bake!
Be prepared for the most beautiful smell coming from your oven. Sweet strawberries and the tart tang of rhubarb, plus a buttery, crunchy topping are heaven-scent!
Our girls ADORE having their own individual portions. They will always, always, ALWAYS vote for this dessert to be baked in ramekins. One-cup (8 ounce) ramekins are perfect for 6 servings of this dessert.
I must add that it’s just as much fun to serve a dessert-filled ramekin as it is to receive. It feels like you’re giving a special gift. This makes everyone smile!
But no worries if you don’t have ramekins, or simply prefer a single, larger dessert. Just bake this crumble recipe in a 9″ pie plate.
Do note, however, that this will not slice like a pie. There is no bottom crust and the filling is loose, so just grab a big spoon and scoop out individual portions!
How to Serve this Dessert
This strawberry rhubarb dessert is best served while it’s still warm. And in my opinion, it definitely deserves a scoop of vanilla ice cream!
I love when the ice cream gets all melty, oozing its way down into the warm dessert. The cold sweet cream plays beautifully with the tender fruit filling.
Can this dessert be made in advance?
With fruit crumbles, crisps, and cobblers, I always say that they’re best on the day they are made, and while they’re still at least a bit warm.
If you want to make this strawberry and rhubarb crumble earlier in the day, to serve later on, this is what I recommend:
- Bake the dessert, following the instructions in the recipe card. Let cool on the counter.
- About 30 minutes prior to serving, preheat oven to 350° Fahrenheit.
- Place pre-baked ramekins or pie plate of dessert on a rimmed baking sheet, to catch any bubbling fruit filling spillage.
- Place baking sheet of dessert into oven and warm for 5 to 10 minutes.
- Take dessert out of the oven and serve warm. With scoops of vanilla ice cream, of course!
Like this dessert recipe? Save it to Pinterest!
A few more strawberry rhubarb dessert ideas for you!
- Strawberry Rhubarb Pie from Baking a Moment
- Strawberry Rhubarb Crisp Bars from Smitten Kitchen
- And how about some Strawberry and Rhubarb Jello from MJ’s Kitchen?!
Strawberry Rhubarb Crumble
This is an easy dessert recipe with a sweet and tart filling and buttery, crispy crumble topping. Bake it in a pie plate or individual ramekins. It's a perfect sweet treat that's made for spring and summer!
for the strawberry rhubarb filling:
- 1-1/2 lbs. rhubarb, cut crosswise into 1/4″ slices (about 5 cups sliced)
- 10 oz. sliced strawberries (about 2 cups sliced)
- 1 c. sugar
- 2 T. all-purpose flour
- 2 T. instant tapioca
- 2 T. freshly squeezed orange juice
- 1/2 tsp. grated orange zest
- 1 pinch of kosher salt
for the crumble topping:
- 6 T. unsalted butter, softened to room temperature
- 1/4 c. packed light brown sugar
- 1 c. all-purpose flour
- 2 big pinches of kosher salt
- Preheat oven to 375° F. Spray six 1-cup ramekinss or a 9" pie plate lightly with nonstick spray. Place ramekins or pie plate on a rimmed baking sheet to catch any juices that may bubble over. If desired, also line baking sheet with parchment paper or foil for super easy clean-up.
- In a large bowl, fold together rhubarb, strawberries, sugar, flour, tapioca, orange juice, orange zest, and salt. Let stand 15 minutes, stirring occasionally, to let juices accumulate.
- Place crumble topping ingredients in a medium bowl. With a rigid pastry cutter, combine until mixture forms coarse crumbles ranging in size from peas to small gum balls.
- Divide strawberry rhubarb mixture evenly among the ramekins, tapping the ramekins lightly on the counter to settle in the filling. Or place all of the filling into a pie plate. Sprinkle with crumble topping. It will feel like alot of topping for the six ramekins, but just pile it on! If you're having trouble getting bigger pieces of crumble, just press it together in your hand and crumble it into smaller pieces. Also, if you like, use a toothpick to dig up a few pieces of strawberry and rhubarb to poke through the crumble topping (pretty, but not essential). If using a pie plate, I like to leave the strawberry rhubarb filling exposed around the edges - but again, this is just for looks, and not essential. With the pie plate method, try to get the crumble layer as even as possible, so the thickness is relatively the same from middle to edge. This will help the topping bake more evenly.
- Bake until strawberry rhubarb filling is actively bubbling and crumble topping turns golden. For the ramekins, this will take 30 to 35 minutes. For the pie, it will take 35 to 40 minutes. If the topping starts to brown too much, simply tent a piece of foil very loosely over the top of the ramekins or pie plate. Then remove the foil for the last few minutes of baking. Let cool on baking sheet on a wire rack for 30 minutes after baking.
- Serve this dessert while it's still warm, with scoops of vanilla ice cream.
This will be best on the day you bake it - I do not recommend making this a day in advance of serving.
If there are leftovers, let it sit on the counter, uncovered, for the crispiest topping. To reheat, place ramekins on a rimmed baking sheet again and warm in a 350° F preheated oven for 5 to 10 minutes
To make earlier in the day, to serve later that same day: Bake the dessert, following the instructions in the recipe card. Let cool on the counter. About 30 minutes prior to serving, preheat oven to 350° Fahrenheit. Place pre-baked ramekins or pie plate of dessert on a rimmed baking sheet, to catch any bubbling fruit filling spillage. Place baking sheet of dessert into oven and warm for 5 to 10 minutes. Serve immediately.
adapted from Martha Stewart Living
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 77mgCarbohydrates: 72gFiber: 4gSugar: 45gProtein: 4g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
This post was originally published in 2010, and then updated with new photos and information in 2020.
Delicious! will have to try it out!
Sounds delicious Brenda- how many cups does a pound and a half of rhubarb make?
Hi Roxie! It will depend a bit on how thick your rhubarb stalks are, but I would think you would be good with about 4 cups of cut rhubarb.
I just love reading your blog!
I think I might have to try this one.
Thank you, Billie! You SHOULD try this! Hatti & I even ate them for breakfast this morning. :-)
makes me hungry
Dad, you make me smile. I had lots of life-on-the-farm flashbacks with this post.